Lemon Cranberry Muffins w/ Slivered Almonds
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Lemon cranberry muffins are a type of baked good that, once again, like many other cranberry recipes, mix sweet and sour flavors together, and then are enjoyed with a fluffy texture. People usually make them in the winter when cranberries are in season, but they also taste like spring because of the lemon flavor. The lemon extract gives them a bright, happy smell, and the cranberries add a colorful look that makes them seem (and taste!) cheerful. You can eat muffins like these for breakfast or as a side with tea or coffee. Or while binging Netflix over the holidays, am I right?
Lemon Cranberry Muffins w/ Slivered Almonds
Servings
12
Muffins
Prep time
15
Minutes
Cooking time
18-20
Minutes
Type
Muffins
Cranberry/Almond
Ingredients
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2 cups flour
-
1 cup sugar
-
3 teaspoons baking powder
-
1/2 teaspoon salt
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2 eggs
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1 cup milk
-
1/2 cup vegetable oil
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1 teaspoon lemon extract
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1 cup fresh or frozen cranberries, halved
-
1/3 cup slivered almonds
Directions
- Preheat – Set your oven to 400°F so it’s ready when the batter is mixed.
- Combine Dry Ingredients – In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients – In another bowl, beat the eggs, milk, oil, and lemon extract until smooth.
- Combine – Stir the wet mixture into the dry ingredients just until moistened. Don’t overmix — a few lumps are fine.
- Add Cranberries – Gently fold in the halved cranberries to keep their shape and color.
- Fill Muffin Cups – Spoon batter into paper-lined muffin cups, filling each about two-thirds full. Sprinkle with slivered almonds.
- Bake – Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy 👩🏻🍳
Notes
- Cranberry Prep – Cut the cranberries in half for even tartness in each bite; whole cranberries can be too intense in a small muffin.
- Lemon Flavor – Lemon extract gives a clean flavor, but you can swap half for fresh lemon zest if you prefer a more natural citrus taste.
- Batter Texture – Be careful not to overmix once the wet and dry ingredients combine; overmixing makes muffins tough instead of fluffy.
- Topping Tip – Lightly press the almonds into the top of each muffin before baking so they stay put and toast evenly.
- Storage – Keep muffins in an airtight container at room temperature for up to three days, or freeze them for up to a month for a quick breakfast later.
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Fluffy texture
Cranby.com – All things Cranberries
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